If you’ve ever craved a dish that’s comforting, savory, and utterly unique, let me introduce you to Bacon Loaded Cheesy Okonomiyaki Pancakes. Okonomiyaki, often called “Japanese savory pancakes,” is a popular dish that’s incredibly versatile and delicious. My take infuses it with the irresistible flavors of crispy bacon and gooey cheddar cheese, transforming it into a hearty, satisfying meal that’s perfect for any time of day. This isn’t your average pancake – it’s a flavorful explosion of textures and tastes, topped with a creamy, tangy sauce that brings it all together. Get ready to experience a taste of Japan with a familiar, cheesy twist!
Why I Love This Recipe
I absolutely adore this Bacon Loaded Cheesy Okonomiyaki Pancakes recipe because it’s a fantastic blend of unexpected flavors and textures. It takes the simplicity of a pancake and elevates it into a complete, incredibly satisfying meal. The shredded cabbage cooks down to a tender sweetness, providing a perfect base for the salty, smoky bacon and the rich, melted cheddar. Plus, it’s remarkably easy to make, even if you’re new to Japanese cuisine. The vibrant green onions add a fresh bite, and the drizzle of creamy okonomiyaki sauce on top is the non-negotiable finishing touch that ties all the incredible flavors together. It’s a fun, interactive dish that’s perfect for a casual dinner or a unique brunch.
Ingredients
Here’s what you’ll need to create these delightful savory pancakes:
- 2 cups shredded green cabbage
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions (plus more for garnish, if desired)
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce (found in Asian grocery stores or online)
- Vegetable oil for frying
- Salt and black pepper to taste
Swaps and Notes
This Okonomiyaki recipe is quite adaptable, allowing for personal touches!
- Cabbage: While green cabbage is traditional, you can mix in some Napa cabbage or even finely shredded carrots for added color and nutrients.
- Flour: For a gluten-free option, a good 1:1 gluten-free flour blend can often be substituted.
- Cheese: Feel free to experiment with other cheeses like Monterey Jack, Gruyere, or even a blend of your favorite meltable cheeses.
- Bacon: If you prefer, you could use pancetta or even cooked ham bits instead of bacon. For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or corn.
- Green Onions: Chives or a mix of herbs like cilantro could also be used.
- Okonomiyaki Sauce & Mayonnaise: These two are crucial for authentic flavor, but if you’re in a pinch, you can approximate okonomiyaki sauce with a mix of Worcestershire sauce, ketchup, soy sauce, and a pinch of sugar. Japanese mayonnaise (like Kewpie) is preferred for its richer, tangier flavor, but regular mayonnaise works too.
- Protein Boost: For an even heartier pancake, you could fold in cooked shrimp or thinly sliced pork belly (traditional in some Okonomiyaki variations) into the batter.
List of Steps for the Recipe
Let’s get these savory pancakes sizzling!
- Prepare the Batter: In a large mixing bowl, combine the shredded cabbage, all-purpose flour, eggs, shredded cheddar cheese, cooked and crumbled bacon, and chopped green onions. Season generously with salt and black pepper.
- Mix Thoroughly: Using a spoon or your hands, mix all the ingredients until they are well combined. The mixture will be thick and shaggy, but the eggs and flour will bind it together.
- Heat the Skillet: Heat a large non-stick skillet or a griddle over medium heat. Add a generous drizzle of vegetable oil. You want enough to coat the bottom of the pan without deep frying.
- Form and Cook Pancakes: Scoop a portion of the cabbage mixture into the hot skillet. Use the back of your spoon or a spatula to gently press it down and shape it into a pancake, about 1/2 to 3/4 inch thick and 4-5 inches in diameter. Don’t overcrowd the pan; cook 1-2 at a time depending on your skillet size.
- Cook Until Golden: Cook for 3-4 minutes on each side, or until the pancakes are golden brown, crispy on the edges, and cooked through in the center. The cabbage should be tender.
- Repeat: Repeat with the remaining mixture, adding more oil to the skillet as needed for each batch. Keep the cooked pancakes warm on a plate covered with foil while you finish frying.
- Make the Sauce: While the pancakes are cooking, in a small bowl, whisk together the mayonnaise and okonomiyaki sauce until smooth and well combined.
- Serve: Arrange the hot Bacon Loaded Cheesy Okonomiyaki Pancakes on a serving platter. Generously drizzle the prepared sauce mixture over the top of each pancake.
- Garnish (Optional): For an extra touch, sprinkle with a little more chopped green onion or a dash of Japanese chili flakes (shichimi togarashi) if you like a little heat. Enjoy your delicious Okonomiyaki pancakes warm!
Tips for Success
- Don’t Overcrowd the Pan: Cook in batches to ensure even browning and to maintain the skillet’s heat. Overcrowding can lead to soggy pancakes.
- Press Gently: When forming the pancakes in the skillet, gently press them down. This helps them cook through evenly and get a nice crust without being too dense.
- Medium Heat is Key: If the heat is too high, the outside will burn before the inside cooks. If it’s too low, the pancakes will absorb too much oil and be greasy.
- Use a Good Non-Stick Skillet: This will make flipping much easier and prevent the pancakes from sticking.
- Okonomiyaki Sauce is a Must: Don’t skip the okonomiyaki sauce! It truly provides that signature sweet and savory tang that makes this dish special.
Serving Suggestions and Pairings
These Bacon Loaded Cheesy Okonomiyaki Pancakes are hearty enough to be a stand-alone meal, but here are some ideas for serving:
- Complete Meal: Serve them as a unique dinner with a simple side of steamed rice or a light cucumber salad.
- Brunch Favorite: They make an excellent savory addition to any brunch spread, perhaps alongside fresh fruit or a side of crispy hash browns. You could even pair it with a light, fresh beverage.
- Appetizer or Snack: Cut larger pancakes into wedges for an impressive appetizer at your next gathering.
- Southern Twist: Given the cabbage, you might enjoy pairing it with something that offers a nod to southern comfort, like the flavors in This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor in a smaller portion.
Storage and Leftover Tips
Leftover Okonomiyaki pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best method is to warm them gently in a non-stick skillet over medium-low heat until heated through and the edges crisp up again. You can also use a toaster oven. Avoid the microwave if possible, as it can make them a bit soggy. Reheat without the sauce, and drizzle fresh sauce on top before serving.
More Recipes You Will Love
If you enjoyed these savory pancakes and are looking for more easy, flavorful meals or unique breakfast ideas, check out some of my other recipes:
- For another fantastic and easy breakfast idea, try This One-Pan Breakfast Bake Will Make You Skip the usual routine.
- If you’re into quick and easy weeknight solutions, you might also like This Dorito Casserole is My Favorite Weeknight Dinner Shortcut.
- And for a truly effortless appetizer that impresses, don’t miss This Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests.
Final Thoughts
These Bacon Loaded Cheesy Okonomiyaki Pancakes are a testament to how simple ingredients can come together to create something truly extraordinary and incredibly satisfying. They’re a fantastic way to explore new flavors and add a unique dish to your culinary repertoire. Whether for breakfast, lunch, or dinner, they’re sure to become a new favorite.
Give them a try and let me know what you think in the comments below! I’d love to hear about your experience. And as always, for more delicious and creative recipes, be sure to follow ChefManiac.com!
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